Apple Tartlets with Almond Crunch

These Apple Tartlets with an Almond Crunch Topping are so elegant, and yet surprisingly easy to make.

These Apple Tartlets, topped with a mixture of sliced almonds, sugar, and butter that caramelizes while the tarts are baking are both sophisticated and delicious.

The crust for these tarts is made from a sweet pastry dough that is made in a food processor. It's really easy to assemble and roll out, and it's pretty much foolproof.

Make ahead tips: To make these apple tarts, you can mix the crust up to three days in advance and refrigerate it. You can also make and refrigerate the apple filling up to two days in advance.

Serving suggestion: These little apple tartlets are wonderful topped with a scoop of vanilla ice cream sprinkled with some cinnamon.

To make these Apple Tartlets with an Almond Crunch Topping, you will need individual tart pans. I like these Wilton 4 1/2 inch tartlet pans with a removable bottom. Of all of the specialty kitchenware I own, I've probably used these the most. For example, check out these:

1. Chocolate caramel tarts. 
2. Vegetable and cheddar tarts.
3. Chocolate covered cherry almond tarts.
4. Smoked salmon, dill, and horseradish tartlets. 

Be sure to bake these apple and almond tarts on a parchment lined rimmed half sheet pan because the ingredients will bubble over and leak out of the pan as they caramelize.

For the apples, I used Granny Smith, but you can use any firm and tart apple you prefer. I used demerera sugar, which is a partially refined sugar with a toffee flavor. You can also use turbinado or light brown sugar, so don't stress.

You can also substitute blanched slivered almonds for the sliced almonds for the topping.

I cut half of these tarts into quarters and took them to work to share, and they quickly disappeared. Everyone especially loved the sweet pastry crust!

After the recipe, be sure to check out the rest of the Baking Bloggers' tart or galette recipes, hosted by Sue, of Palatable Pastime.

tart, almonds, apples

Dessert

American

Yield: 6 individual tarts

Apple Tartlets with Almond Crunch Topping

ingredients:

Sweet Pastry Dough

• 260 grams (2 cups) unbleached all purpose flour
• 75 grams (1/3 cup) sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 112 grams (1 stick) unsalted butter, chilled and cut into 1/2 inch chunks
• 2 large eggs, lightly beaten

Apple Filling

• 2 tablespoons unsalted butter
• 2 pounds of tart apples (about 4), peeled, cored, and cut into 1/2 inch chunks. 
• 1/4 cup demerara, turbinado, or light brown sugar
• 1/4 teaspoon ground cinnamon

Almond Topping

• 6 tablespoons unsalted butter
• 1/4 cup honey
• 1/4 cup granulated sugar
• 3 ounces (1 cup) sliced almonds

instructions:

To Make the Crust

1. Add the flour, sugar, baking powder, and salt to the bowl of a food processor. Pulse a few times to combine. 
2. Add the butter and pulse the food processor until the butter is mixed in and no larger pieces remain. 
3. Add the eggs and pulse until the dough just comes together to form a ball. 
4. Turn the dough out onto your work surface and briefly knead to bring all of the stray pieces together. Divide the dough into six pieces and form them each into a disk. Individually wrap each disk in plastic wrap, and refrigerate for two hours (and up to three days) before rolling it out. 

Apple Filling

1. Melt the butter in a large skillet over medium heat. Add the apples and stir in the demerara sugar and the cinnamon. Reduce the heat to low and cook the apples until they release some liquid. Raise the heat to medium high and cook, stirring regularly, until the apples are done and the excess liquid reduces. If the apples aren't done by the time the liquid has cooked off, reduce the temperature to low and cook until the apples are cooked. 
2. Remove the apples from the heat and let cool. The cooked apples can be refrigerated up to two days before baking the tarts. 

Almond Topping and Baking the Tarts

1. Heat the oven to 400 degrees F with a rack on the lowest rung. Place the tart pans on a rimmed baking sheet. 
2. Spray a medium heat proof bowl with spray oil and set aside. In a medium saucepan, melt the butter and then add the honey and sugar. Bring to a boil over low heat. Remove the pan from the heat and stir in the almonds. Pour the almond mixture into the oiled bowl to cool. 
3. Between sheets of parchment or wax paper, roll out a piece of the dough and press it into one of the tart pans. Repeat with the other 5 disks of dough. Divide the apples evenly among the tart pans. Do not press the apples down. Divide the topping evenly among the tart pans, spooning it on top of the apples. 
4. Place the tarts on the rimmed baking sheet, and place the baking sheet on the lowest rung of the oven. Reduce the oven temperature to 350 degrees F. Bake the tarts for about 30 minutes, until the topping is bubbly and golden. Cool the tarts on a wire rack. Remove them from the pans before serving. 

https://www.karenskitchenstories.com/2018/05/apple-tartlets-with-almond-crunch.html

Recipe adapted from Nick Malgieri's Pastry

Baking Bloggers

Fruit Tarts and Galettes

• Apple Amber Tart by Sid’s Sea Palm Cooking
• Apple Tartlets with Almond Crunch by Karen's Kitchen Stories
• Classic Key Lime Tart by Hardly a Goddess
• Lemon Tart by A Day in the Life on the Farm
• Oatmeal Fruit Tart by Cookaholic Wife
• Oats Crust Mango Cream Tart by Sneha's Recipe
• Strawberry Nutella Galette by Tara's Multicultural Table

Please visit my Amazon Store! I'm putting together a collection of my favorite kitchen gadgets and cookbooks. Disclosure: If you purchase something on my page, I earn a small commission (at no extra charge to you) to support my cookbook habit!